General Question

Is it common for milk to clot in hot tea?

Maybe the right word is “curdle.” I just brewed some black tea with bits of cherry in it. I then added a little sugar and a splash of milk, now my tea has milky debris in the bottom instead of a nice milky tea. Ick. Milk too old? Reaction with the fruit? What could it be?

The milk is probably not fresh. I hate when that happens, too, but I have circumvented that problem: I have switched to the new ultra-pasteurized half and half in individual serving containers that require no refrigeration. They are always fresh and, at room temperature, will not substantially cool down your hot tea or coffee. They do have a shelf life though…always check the “use by” date on all dairy products. See ya…wtf